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Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

The competitors try to make sexy dishes with baskets full of aphrodisiacs! In the entree basket, a heart-shaped comfort food and a sweet fruit make for a rare pair.

Chef Eduardo Garcia turns appetisers into a stunning dinner for friends! He serves wild venison carpaccio, papas bravas, grilled shrimp adobada, and chocolate truffles.

Things get heated when the bakers spice up bento box cakes using aphrodisiacs. And they must balance passion and heat for a passion fruit dessert.

Guy Fieri checks out a Florida sandwich shop with a taste of Peru and a pierogi palace in Philadelphia. And a North Dakota pizza joint serves up meatballs.

Guy and Hunter Fieri cook up some sizzling takeout with a crazy burger from Phoenix and handmade sausages from Portland, Oregon.

The nine remaining bakers are challenged to use holiday spiced nuts in their desserts. Then each baker must make three pies with different decorated crusts.

Selena Gomez rings in the new year with Chef Eric Adjepong. Selena's skills are tested as she tackles shrimp and banana grits, scallop benedict, and malva pudding.

Franco Noriega makes fresh bruschetta, easy risotto, tangy chicken and a fruity salad for a quick weeknight meal that's perfect for entertaining.

Franco Noriega makes a Mexican feast highlighting his Vegetable Ceviche. Then, he whips up grilled shrimp and pineapple tacos with pineapple guacamole.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

The teams create a holiday light show out of gingerbread. They pair their creations with the lightest of desserts, choux pastry.

Robert Irvine makes a feast without a kitchen for 30 people in Oahu, Hawaii. He battles the weather and manages an unpredictable underground oven.

Guy Fieri catches up on all things BBQ on St. Simons Island, Georgia. Then, he heads to Los Angeles for chicken parm and supersized subs.

Renowned chefs from across America compete in a five-part tournament. In this preliminary battle, four culinary greats from the West face off.

Things get heated when the bakers spice up bento box cakes using aphrodisiacs. And they must balance passion and heat for a passion fruit dessert.

The crew tackles a week's worth of warming winter dinners. They start with fusilli with sausage and oyster mushrooms, and an easy beef French dip.

The competing chefs cook with futuristic ingredients. They include insects, an innovative milk product and what could be the next big grain!

Andrew Zimmern is in El Paso, Texas, to dive into its rich food culture. He tries everything from traditional fajitas and menudo to rolled tacos and entomatadas.

Andrew Zimmern explores the incredibly diverse food scene in California's East Bay area. He samples Chinese dim sum, Indian panipuri, American soul food and Mexican tacos.

Andrew Zimmern is on an epic culinary tour of Aruba. He indulges in local cuisine like hearty Dutch pea soup, a comforting seafood cazuela and buttery cashew cake.

Andrew Zimmern enjoys the bold, tropical flavours of Curacao. This former Dutch trading hub's local cuisine is blended and diverse like the African stews and Dutch cheese.

Andrew is on a culinary adventure, exploring the delightful cuisine of Seville, Spain. He tries delicacies like cured Iberico ham, gazpacho and serranito pork sandwiches.

Andrew Zimmern travels to the colourful Moroccan city of Fez. On the trip, he tucks into local treats like tagine-cooked meats, pastille and brouchettes.

The teams are tasked with creating holiday memory snow globe scenes in gingerbread. Plus, they make accompanying treats featuring snowy coconut.

Guy and his son, Hunter, take a trip to Juneau, Alaska. They taste reindeer pie from a wood-fired pizza wagon and some Latin-Asian fusion in a funky basement spot.

In Alaska, Guy Fieri tries the food on offer at an Asian-Southern fusion house. Plus, he tastes wagyu brisket and wing nachos in Nevada.

The chefs set out to make trendy 1990s foods yummy for a new millennium. The combination of ingredients in the first basket confuses the competitors.

Tiffani Faison welcomes her fellow judges to second helpings of competition. Can the chefs beat Bobby Flay in a Thanksgiving leftover showdown?

Exhaustion becomes palpable as chefs enter hour 13 of their 24-hour competition. The chefs turn microwave meals into works of art for Eric Adjepong.

Robert must prepare a 5-star dinner for 60 soldiers. Using only a mobile army field kitchen and meal rations, he has just seven hours to create a high-end dinner.

Guy Fieri finds carbonara and Kalua pig at the same beach spot in California. Then, a Jamaican joint in Cincinnati serves a stew wrap to-go.

In this tournament battle, four Southern chefs open the appetiser basket and find some comfort foods to inspire them to lean into their culinary roots.

Four Southwestern chefs take the reins as they face cooking with cactus and casserole, spicy surprises and a special flour.

The chefs' finale plans are turned upside down! Alex Guarnaschelli and Gabe Bertaccini invite some 'familia' back to the villa for one last chance at redemption.

Four chefs who love rustic wagon food compete to create boozy appetisers in the first round. Then, they're challenged to whip up a prickly dessert.

Chef Eduardo Garcia treats his family to a comforting campfire meal. He serves game stock French onion soup with cheesy croutons and sweet huckleberry crepes.

The remaining bakers face the darker side of love with challenges dedicated to ill-fated romances. They make flaky spring Napoleons and break-up cakes.

In the first qualifying round, the three teams of cake and sugar artists must showcase an unlikely understudy who dreams of pulling Santa's sleigh.

Guy and Hunter cook chicken and biscuits from Brooklyn and Jamaican oxtail and wings from Cincinnati. And there's a new kind of crab cake from Baltimore.

Guy and Hunter serve up real deal barbecue from Los Angeles, wild Thai dishes out of Phoenix and a monster lasagne from Minneapolis.

The eight remaining bakers are tasked with creating decorated apple cider doughnuts and transforming a classic yule log into a Thanksgiving roll cake.

Selena and Chef Alex Guarnaschelli prepare for her tree-trimming party. The feast includes mozzarella sticks, black pepper roast beef and chocolate candy cane bark.

Franco Noriega makes a Peruvian feast! The menu features fluffy arepas, juicy roasted chicken, cheesy boiled potatoes, and a refreshing cocktail.

Franco Noriega serves up brunch! He whips up his piled-high avocado toast, and an elevated take on a Tex-Mex huevos rancheros with fried tortilla strips.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

From Brussels' delicious Belgian chocolate to Naples' famous pizza, Chef Andrew Zimmern explores the delectable and iconic foods that define a location.

Guy Fieri hits up joints with bountiful flavours, including a Malaysian oasis in Cincinnati, a Salvadorian spot in New York and a pizza bus in Omaha.

Eddie Jackson gives home cook Sejal Patel the surprise of his life when Sejal faces the world-famous Chef Jet Tila in a gauntlet of goat.

Things get wild when home cook Jessie Flores takes on the amazing Chef Stephanie Izard in a wild mushroom throwdown for $5000.

Robert Irvine goes to Catalina Island for the new tourism season and celebrates the island getting back on its feet. Plus, he helps a restaurant open with a bang.

Guy Fieri chows down on South-of-the-Border bites throughout California. He tastes monster sandwiches, Chile Verde and top-notch tampiquena.

Four Northern chefs battle to see who will represent their region in the $50,000 finale, and they start off with a strange paste in the appetiser round.

Molly Yeh's father is in town for game day, so she's throwing a sports party with an Asian-inspired menu!

For a sing-along lunch, Molly makes comforting hamburger mac and cheese and adorable chocolate pb and strawberry cupcakes that sing with sweetness.

Selena Gomez feels the pressure at Alta, Keith Corbin's California restaurant. Later, she makes a fried fish dish for Atla's toughest critic, Renee Corbin.

Selena Gomez tries the best Texas BBQ in Los Angeles at Moo's Craft Barbecue. Then, Selena puts her own spin on their meat-centric menu.

Four chefs go head-to-head to create small plates with big flavours! Can they turn dainty ingredients into delicious dishes without skimping on presentation?

Chef Eduardo Garcia fires up the wok for mushroom larb and duck pad Thai! He also serves a big batch of mango sticky rice coconut popsicles.

It's April Fool's Day in the kitchen! The bakers create 'fool for love' tarts and embrace the holiday of pranks by baking cakes that look like pies.

In the second qualifying round, three teams are challenged to showcase Charles Dickens' 'A Christmas Carol' in a way the world has never seen before.

A chef from Las Vegas teaches Guy and Hunter how to make his sweet and savoury crepes. Later, they cook up peach cobbler and empanadas.

Vanilla Ice takes Guy to his favourite Ecuadorian joint in West Palm Beach, Florida. Plus, Guy is in Minnesota to try scratch-made pasta and poutine.

The seven remaining bakers make baked brie and jam mini pies. Later, they use a prepared ingredient to make a crowd-pleasing Thanksgiving dessert.

It's a surf-and-turf Christmas Eve as Michael Symon joins Selena Gomez in the kitchen. They cook up a lobster with homemade pasta and escarole salad.

Eduardo Garcia hosts Sunday Supper. Inspired by his Latin roots, he puts a twist on family recipes, including homemade tortillas and crispy chicken flautas.